Algerianfishsoup Recipes

ALGERIAN FISH SOUP

Algerian Fish Soup image

We had this kind of soup in a restaurant at the harbor of Algier, Algeria. Back at home I tried to copy the recipe and came up with this version. Feel free to add more cayenne pepper to increase the heat.

Provided by Halalmom

Categories African

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 kg fish fillet (your choice)
2 large potatoes
2 green bell peppers
1 large carrot
1 fennel bulb
2 onions
1 celery rib
4 tablespoons tomato paste
2 liters water or 2 liters vegetable broth
1 tablespoon cumin
1 teaspoon ras el hanout spice mix (recipes here on zaar)
1 teaspoon coriander
2 bay leaves
1 piece lemon rind
1 tablespoon harissa (or any hot sauce of your choice)
4 tablespoons olive oil

Steps:

Dice the onions and let them get golden in the olive oil. Use a large soup pot!
Cut the bell peppers, potatoes, carrot, fennel and celery in cubes. The soup will get pureed, no need to cut very small pieces.
Put the vegetables in the pot and let it get some colour.
Add the tomato paste, fry a few seconds and then add the water, about two litres should be enough.
Add the bay leaves, lemon rind and the spices.
Let it simmer on low heat for about 20 minutes, until vegetables are soft.
Cut the fish fillets in cubes and add them to the soup.
Let it simmer for another 15 minutes, until the fish is done.
Carefully puree the soup, adding some water or broth if necessary.
Check on the seasoning and serve with slices of lemon and fresh baguette bread.
Enjoy!

Nutrition Facts : Calories 402.6, Fat 11, SaturatedFat 1.6, Cholesterol 91.7, Sodium 270.4, Carbohydrate 33.4, Fiber 6.2, Sugar 5.5, Protein 42.6

CARIBBEAN FISH SOUP

Caribbean Fish Soup image

Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.

Provided by Toney P

Categories World Cuisine Recipes Latin American Caribbean

Time 2h5m

Yield 8

Number Of Ingredients 15

Ingredients

2 whole fish, scaled and cleaned, or more to taste
1 lemon, juiced
8 cups water
4 green bananas, chopped
1 pound pumpkin, cut into 1-inch pieces, or more to taste
2 potatoes, chopped
2 ears corn, cut into 1-inch pieces
4 ounces carrots, cut into 1/2-inch pieces
½ cup chopped okra
4 scallions, chopped
1 hot chile pepper
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 sprigs fresh thyme, leaves stripped

Steps:

Rinse fish with lemon juice; drain.
Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g

ALGERIAN FISH SOUP

Algerian Fish Soup image

A lovely soup, probably nothing like you would expect, very yummy. I got the recipe from someone else, an Algerian, and have changed it slightly to fit in with the way my family (in-laws) cook algerian food.

Provided by Jannah-red

Categories African

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil
1 large Spanish onion (Grated or very very finely chopped, or pulverised in a chopping machine)
3 -4 pressed garlic cloves (According to taste)
1 (10 ounce) can whole tomatoes (or 4-5 very ripe ones grated, chopped finely or pulverised in chopping machine)
1 teaspoon paprika
1 teaspoon ras el hanout spice mix (north african spice mix)
1 pinch of crushed saffron (It tastes much better with this than turmeric)
salt and pepper (Around one tsp each, though maybe less than tsp if using stock cubes)
2 large potatoes (Chopped quite small, but NOT grated or pulverised in chopping machine!)
3 stalks celery, diced (Thinly sliced, but NOT grated or pulverised in chopping machine!!)
2 cups chicken broth (Around two pints)
1 1/2 lbs firm white fish (I used more)

Steps:

Heat oil in a large pan and saute onion and garlic until translucent. Add garlic and tomatoes and continue to simmer until most of the liquid has been absorbed. Add spices, potatoes, celery and broth. Simmer for 10 minutes.
Add fish and continue to cook until the fish flakes. Simmer over low heat for an additional 10 minutes .

Nutrition Facts : Calories 547.3, Fat 24.6, SaturatedFat 3.7, Cholesterol 102.1, Sodium 509.3, Carbohydrate 41.4, Fiber 6.2, Sugar 6, Protein 40.1

NORTH AFRICAN FISH SOUP

North African Fish Soup image

Tweeked to my liking. Originally called for pureeing, but I don't think a fish soup/stew should be pureed.

Provided by Parsley

Categories Clear Soup

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large sweet onion, chopped
3 celery ribs, diced
3 -4 garlic cloves, minced
1/2-1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
6 cups chicken broth
1 1/2 lbs firm white fish fillets, raw
1 (15 ounce) can diced tomatoes, undrained
2 large potatoes, peeled and diced small
2 -3 saffron threads, crushed
1 bay leaf
salt, to taste
pepper, to taste

Steps:

Heat olive oil in a large pot; saute the onions, celery, garlic, paprika, tumeric and coriander until soft and fragrant.
Add the broth, raw fish, tomatoes, potatoes, saffron and bay leaf.
Bring to a soft boil; reduce heat and simmer, stirring often, until potatoes are tender and fish flakes (about 15 minutes). The fish should fall into pieces with stirring.
Remove the bay leaf.
Add salt and pepper to taste.

Nutrition Facts : Calories 305.7, Fat 7.8, SaturatedFat 1.4, Cholesterol 76.2, Sodium 857, Carbohydrate 28.9, Fiber 4.5, Sugar 5, Protein 29.4

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